Photo: Black Forbidden Rice with Peaches and Snap Peas Recipe
Ingredients
Rice:
- 3 1/2 cups water
- 2 cups black forbidden rice (recommended: Lotus Foods)
- 1 (1 1/2-inch) piece fresh ginger, peeled and finely chopped
- 2 teaspoons kosher salt
- 1 tablespoon vegetable oil
- 2 1/2 cups (8 ounces) snap peas, trimmed and cut into 1-inch pieces
- 2 peaches, pitted and sliced
Dressing:
- 1/4 cup seasoned rice vinegar
- 1/4 cup grapeseed oil
- 3 tablespoons honey
- 1 tablespoon soy sauce
Directions
For the rice: In a medium saucepan, bring the water, rice, ginger, and salt to a boil over medium heat. Reduce the heat to a simmer, cover the pan, and cook until the rice is tender, about 30 minutes. Remove the pan from the heat and set aside for 5 minutes. Fluff with a fork and place in a large serving bowl.
In a large nonstick skillet, heat the oil over medium-high heat. Add the snap peas and cook, stirring frequently, until slightly soft, about 2 minutes. Add the peach slices and cook for 2 minutes. Transfer the peas and peaches to the serving bowl.
For the dressing: In a medium bowl, whisk together the vinegar, oil, honey, and soy sauce until smooth.
Pour the dressing over the rice mixture and toss well. Serve warm or at room temperature.
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By annedownham
on May 13, 2013
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Made the Forbidden Rice with the Dressing and served with Tilapia and Strawberry Salsa. Delicious!!! I'm in heaven. Thank You Giada for introducing me to this Recipe.
By ladykan
on April 25, 2013
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Added yellow pepper and cooked chicken to use as a main dish. Loved it! May throw in some spinach when I serve at room temp.
By ruthdiy
Sacramento
on January 20, 2013
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We are constantly trying new foods to improve our health, and the one theme that's easy to follow is "color means antioxidants". So, I had heard of Black Forbidden Rice and wanted to give this a try as a side to grilled salmon. I also wanted to try my new bottle of Blood Orange Olive Oil, which seemed a good combo with grilled salmon. I thought the vinegar was a bit strong, so would cut that back next time. I replaced half of the oil with the Blood Orange Olive Oil, and added a bit of fresh cilantro and sprinkled with sesame seeds for contrast and a little nutty taste. I left out the fruit/vegetables this time. I have to say, using this rice as a bed to the salmon was DIVINE. The two flavors in our mouth really complement each other and the colors were beautiful. I'm sure I'll try the original recipe this summer when peaches are in season, but a little experimenting was well worth it. Giada, you're my go-to chef on FoodNetwork and Cooking Channel!!!
Read all 21 reviews